Cannelloni
Indulge in the classic comfort of homemade cannelloni, a richly satisfying Italian dish perfect for any occasion. This recipe features tender pasta tubes generously filled with a creamy ricotta and spinach mixture, seasoned with garlic, Parmesan, and a touch of black pepper for an irresistible flavor. The stuffed cannelloni is nestled in a vibrant homemade tomato basil sauce and topped with a luscious layer of melted mozzarella, creating a golden, bubbling finish that's impossible to resist. With just 25 minutes of prep time and simple yet hearty ingredients like fresh spinach, ricotta cheese, and tomato passata, this recipe delivers restaurant-quality flavor straight from your oven. Ideal for family dinners or entertaining guests, serve this baked cannelloni with a side of garlic bread or a crisp green salad for a meal that’s sure to impress. Perfectly comforting and bursting with Italian-inspired flavors, this dish is a must-try for pasta lovers!
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Recipe Information
Ingredients
- 12 pieces Cannelloni tubes
- 500 grams Ricotta cheese
- 200 grams Spinach, fresh
- 50 grams Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 700 milliliters Tomato passata
- 1 medium Onion, finely chopped
- 150 grams Mozzarella cheese, shredded
- 10 leaves Basil leaves, fresh
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 180°C (350°F).
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the spinach and cook until wilted, about 3 minutes. Remove from the heat and let cool slightly, then chop finely.
In a large bowl, combine the ricotta cheese, Parmesan cheese, egg, and cooked spinach. Season with a pinch of salt and black pepper. Mix until smooth and set aside.
For the tomato sauce, heat the remaining 1 tablespoon of olive oil in a saucepan. Sauté the chopped onion until soft and translucent, about 5 minutes. Add the tomato passata and fresh basil leaves. Season with salt and pepper, then simmer for 10 minutes.
Spread a thin layer of the tomato sauce on the bottom of a 9x13-inch baking dish.
Using a piping bag or spoon, carefully fill each cannelloni tube with the ricotta and spinach mixture.
Place the filled cannelloni tubes over the layer of sauce in the baking dish. Pour the remaining tomato sauce evenly over the top, ensuring all the pasta is covered to prevent it from drying out.
Sprinkle the shredded mozzarella cheese over the top.
Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbling.
Let the cannelloni rest for 5 minutes before serving. Garnish with fresh basil leaves if desired, and enjoy!
Nutrition Facts
Calories |
4192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 70.8 g | 354% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 5394 mg | 235% | |
| Total Carbohydrate | 529.7 g | 193% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 58.8 g | ||
| Protein | 207.0 g | 414% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4108 mg | 316% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 4634 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
